• 200g cooked chickpeas
  • A large bunch of spinach, blanched
  • Paprika
  • 1 clove of garlic
  • Sea salt
  • Extra virgin olive oil
  • Optional: Diced Iberico ham


  1. Sauté a clove of garlic in olive oil in a pan for a few minutes.
  2. Add a large bunch of previously blanched spinach (boiled and drained) to the pan along with 200g of cooked chickpeas, paprika, and sea salt.
  3. Stir well, adding a splash of water, vegetable, or chicken broth for a more integrated flavor.
  4. Optionally, include diced Iberico ham for added taste.

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